- Unwrap the tofu and shake off any excess moisture. Place the tofu
in a freezer bag or wrap well in plastic, then freeze the sealed tofu
for at least 24 hours.

- The next day, thaw the tofu by placing it—unwrapped—into a
microwave-safe bowl. Cover the bowl and microwave on high, checking
every 2 to 3 minutes to make sure the tofu doesn’t cook. Once thoroughly
defrosted, gently squeeze out any excess moisture and cut into 1-inch
cubes.

- Preheat the oven to 350°F.

- In a shallow bowl, add the bread crumbs and spices, mixing well. In
a separate bowl, pour 1/2 cup of water.

- Dip each piece of tofu first into the water, lightly shake off any
excess water, and then coat with the seasoned bread crumbs.

- Put the breaded tofu cubes on a lightly oiled baking pan and baked
25 to 30 minutes, until golden brown and crisp.

Serve with a dipping sauce such as sweet and sour or barbecue, or
spicy mustard.